Ingredients:1 cup AP flour
1/2 cup raw cane sugar
1 1/2 tsp baking powder
1/4 tsp salt (optional - the vegan butter contains more salt!)
1/4 tsp nutmeg
1 dash cinnamon
1/2 cup soy milk (or any dairy substitute)
1 tsp apple cider vinegar
1 tsp pure vanilla extract / paste
1 tbsp ground flax seed (mixed with 3 tbsp warm water - this is the egg replace)
1 cup plant based butter / margarine (cut into small cubes - easier to melt)
Make the flax 'egg' and let set for about 10 mins. Preheat the oven for 180°C / 355°F and grease the donut tray. (I'm using coconut spray or Wilton baking spray.)
In a medium mixing bowl whisk together the dry ingredients. In a small saucepan mix together the soy milk and the apple cider vinegar and let sit for a few minutes or until thickens. Add the vanilla, flax 'egg' and butter into the pan and starting to melt together on low heat. Don't boil just heat up until the butter melted!
Pour the wet ingredients into the dry mixture and stir together with a spatula. Divide the dough with a teaspoon to the donut tray and try flattening the surface.
Bake for about 12-14 minutes or make a toothpick test. Pop the out from the tray and let cool completely on a baking rack.
|If you don't like when they are too sweet, grab a fork or a whisk and drizzle the glaze to the donuts - you can see down below!|
For a delicious creamy icing, mix together 2 tbsp melted coconut oil, 2 tbsp dairy free milk (almond or soy) and 1-1.5 cup icing sugar. You can use flavors and colors and edible decorations if you like to pop up the donuts.
It will be a really thick cream and you need to work as fast as you can.
|I usually store them on wax paper!|